http://goonswithspoons.com/w/index.php?action=history&feed=atom&title=Guinness_Cheddar_Souffl%C3%A9 2026-04-06T19:24:04Z Revision history for this page on the wiki MediaWiki 1.34.2 http://goonswithspoons.com/w/index.php?title=Guinness_Cheddar_Souffl%C3%A9&diff=8255&oldid=prev 2008-01-29T08:32:42Z

<p>New page: <a href="/Category:Sam_I_Am%27s_Recipes" title="Category:Sam I Am&#039;s Recipes">category:Sam_I_Am&#039;s Recipes</a> <a href="/Category:Dinner" title="Category:Dinner">category:Dinner</a> <a href="/Category:Alcohol_Iron_Chef" title="Category:Alcohol Iron Chef">category:Alcohol Iron Chef</a> <a href="/Category:Main_Course" title="Category:Main Course">category:Main Course</a> <a href="/Category:Beer" title="Category:Beer">category:Beer</a> <a href="/Category:Alcohol" title="Category:Alcohol">category:Alcohol</a> <a href="/Category:Cheese" title="Category:Cheese">category:Cheese</a> Submitted by [[:categ...</p> <p><b>New page</b></p><div>[[category:Sam_I_Am&#039;s Recipes]]<br /> [[category:Dinner]]<br /> [[category:Alcohol Iron Chef]]<br /> [[category:Main Course]]<br /> [[category:Beer]]<br /> [[category:Alcohol]]<br /> [[category:Cheese]]<br /> Submitted by [[:category:Sam_I_Am&#039;s Recipes|Sam_I_Am]].<br /> <br /> I think maybe I tackled one too many dishes for this meal. The souffle ended-up being that dish. :) I whipped the whites before thinking about the oven-queue, so they had to sit for 15 minutes before I could bake. Then I took the souffle out before checking to see if it was done, so THEN had to put it BACK in the oven for 10 minutes more. (Souffles &#039;&#039;hate that&#039;&#039;.) Anyway, it didn&#039;t rise as much as I&#039;d like, but still had a lot of the complicated guinness flavors, well-paired with the cheddar.<br /> <br /> *3 T Butter<br /> *1 t Dry Mustard<br /> *1/2 t Garlic Powder<br /> *Pinch Salt<br /> *1 bottle Guinness<br /> *4 Egg Yolks<br /> *2 T Grated Parmesan<br /> *6 oz Cheddar Cheese<br /> <br /> *2 T Grated Pecorino<br /> <br /> *5 Egg Whites<br /> *1/2 t Vinegar<br /> <br /> [[image:GSouffle-1.jpg]]<br /> <br /> Note that I used parmesan that&#039;s been cured in wine. I don&#039;t think this really counts as an inclusion of alcohol; it&#039;s just good cheese. :)<br /> <br /> Melt the butter till all the water has cooked out, and add the flour, mustard, garlic, and salt. Cook for a couple minutes.<br /> <br /> Microwave the beer for a couple minutes and add to the roux. Bring to a boil and remove from heat. Beat the yolks to a light yellow and temper into the beer mixture.<br /> <br /> [[image:GSouffle-3.jpg]]<br /> <br /> Shred the cheddar and parm and add to the base. The remaining heat in the base will be enough to melt the cheeses.<br /> <br /> [[image:GSouffle-2.jpg]]<br /> <br /> Use the butter to grease all sides of the souffle, and add the pecorino. Cover with plastic-wrap and shake till all sides are covered. This gives the souffle a ladder to climb, come cookin&#039; time.<br /> <br /> [[image:GSouffle-4.jpg]]<br /> <br /> In another bowl, whip the egg whites and vinegar to stiff peaks. Mix into the base, but slowly temper so the whites aren&#039;t crushed.<br /> <br /> Pour into the souffle and bake at 375 for 45 minutes.<br /> <br /> [[image:GSouffle-0.jpg]]</div>

Sam I Am